You've done dim sum, swished Wagyu beef or chrysanthemum greens in a hot pot, wrapped Peking duck in a pancake, slurped Taiwanese noodles and swooned. Now you're ready to cook. You know where to shop ...

Oh, you CIA graduates in your crisp white jackets, you’ll never know what it’s like to be Chef Zhou Guang Zan. Imagine standing over a jet engine as it blasts more than 30,000 BTUs. Your task is to ...

Among Chinese cookbooks, this one is unusual. It doesn't strive for comprehensiveness or focus on a regional cuisine. Instead, it analyzes that sacred object of the Chinese kitchen: the wok. The wok's ...

In China they say, "Yad wok jao tin ngaii." The old Cantonese expression can be interpreted two ways, says cookbook author Grace Young: "The wok endures eternally, all the way to the sky's edge." Or, ...

It's just before opening hour at Chef Lu's Asian Bistro, and the clink of tables being set mingles with chopping and other kitchen sounds — a pleasant buzz at this new South Hill restaurant opened by ...

I’ve owned several woks, but never got into the habit of using them. My first was aluminum and came as part of a cheap boxed set — with a pair of long chopsticks and a half-moon frying rack. It ...

Growing up, I quickly learned that my Chinese grandma expressed her love with food. There was a language barrier between us, but the second I stepped into her house, she was pushing White Rabbit ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Hoy’s Wok Chinese Kitchen is family run and ...